One of my friends brought over a cannellini bean and spinach dip for Thanksgiving which was amazing, and I thought, this would be a good creamy filling for a quiche! Most recipes use silken tofu to get that consistency but I found the beans were just right. And having lived in France for 2 years, I miss quiche and have never tried to make a vegan version. I even made the crust from scratch, which was surprisingly easy and cheaper than a store bought crust.

For the crust

1 1/2 cup whole wheat pastry flour

1 1/2 tsp organic cane sugar

3/4 tsp salt

7 tbsp vegetable oil

2 tbsp soy milk

Preheat oven to 400. Put all ingredients together in a mixing bowl and mix with a fork until all the flour is dampened, then press the dough against the bottom and sides of a 9 inch pie plate, making sure it’s even and there are no holes. Cover with foil and bake for 8 minutes. Remove foil and bake for another 4 minutes until the dough is set.

For the filling

1 cup cooked cannellini beans

1/2 cup basil

1 12 oz jar artichoke hearts

1 cup kale

1 small yellow onion, chopped

1 bell pepper, chopped

1/2 cup portabella mushrooms, chopped

3 cloves garlic

1/2 cup daiya mozzarella cheese

3 tbsp olive oil

1/2 lemon

1 tbsp nutritional yeast

paprika

salt

Bring the temperature of the oven up to 425. In a processor, add all the ingredients except the onions, pepper, and mushrooms. Process it up until it’s creamy. Saute the remaining ingredients in a saucepan with some olive oil until the onions start to get translucent, about 4 minutes. Layer the bean mixture and onion mixture in the pie crust, adding a sprinkle of daiya cheese on top. Bake for 30 minutes or until you can insert a toothpick and it comes out clean.